This salad was so good, I literally have been wanting to eat more of it since I made it. During the winter months, I often struggle to eat salads because, well, I'm cold!! This recipe is all vegan. I am not vegan but sometimes I just want something different. This warm spinach salad was the perfect combination of umami, heartiness and "stick-to-your-bones-but-not-really" goodness.
Ingredients:
Caramelized Onion Dressing:
- 1 whole thinly sliced onion (red or yellow)
- 2 Tbsp Olive Oil (plus more to drizzle if desired)
- 2-3 Tbsp Balsamic Vinegar (can substitute Apple Cider Vinegar)
- Salt to taste
Portobello Mushroom Glaze:
- 2 whole portobello mushrooms
- 2 Tbsp Olive Oil
- 2 Tbsp Balsamic Vinegar
- Salt, Pepper, Garlic Powder to taste
Other items:
- 2-4 cups fresh Spinach
- Cooked Quinoa (optional)
Directions:
Warm Caramelized Onions Dressing:
Warm the olive oil in a pan. Add sliced onions & salt. Let onions cook covered over medium heat until they are translucent (but not yet caramelized). Add the balsamic vinegar. Cover and let it cook until the onions are caramelized. This can take a while so prepare the other items while waiting.
Grilled Portobello Mushrooms:
- Add the olive oil, balsamic vinegar, salt, pepper & garlic powder to a bowl, mix thoroughly. Clean the mushrooms by wiping them down and removing the stems but KEEP the gills.
- Baste or cover the mushrooms on both side with the marinade.
- Heat and oil a grill pan on medium-high heat. Once hot enough (if a water droplet sizzles on it, it is warm enough), place mushrooms top side down. Cook 3-5 minutes per side. Once done, slice into 1/4" slices.
Combine:
Place the spinach into a mixing bowl or salad bowl. Add the onion dressing while it is still hot. This will slightly wilt the leaves, warming them. Toss thoroughly.
Divide the leaves into two bowls, top with quinoa and the sliced portobello mushrooms. Drizzle with extra olive oil if desired. Enjoy!
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